Taste of E-town: El Rodeo

This is where I did a DNOW session - El Rodeo in E-town. Probably not the best place to do it, but a change of scenery.
I got one of the platters. Way too much food and ended up leaving most of the rice, and the tortillas from my chicken enchilada and hard taco.
The best thing on the platter was the dismantled chili relleno. So good. Chili on the bottom, then hamburger, topped with melted cheese. Simply great! :)
The chips were good and served hot. Definitely thought their hot salsa left something to be desired, but the regular was ok.
There you go - good reason to go to E-town!

Easy Creamy Banana Pudding (2009.8)

Anastasia comes through again with the recipes. I made this tonight for a friend's birthday - his wife told me he really liked banana pudding - also one of my Dad's favorite desserts. I personally like the cold kind, non-baked. But, I know some people like the other baked meringue kind.

1 large vanilla pudding, instand, not sugar free
3 cups cold milk
1 can sweetened condensed milk
1 carton cool whip
1 box Nilla wafers
4 bananas

This is easy and creamy and cold and good. Mix the first 4. Layer with the bananas and nilla wafers. I started with wafers, bananas, cream, repeat, end with decoration of wafers on top.

Oatmeal Banana Chocolate Chip Muffins

These were pretty good - or as my friend said - "these are addicting"! I made these for a secretary breakfast we had at the school on Friday. Sara Foster came up with another winner, although I didn't toast the oats/

1 1/2 cup rolled oats ( I used them plain, not toasted)
2 1/2 cup flour
1 T powder
1/2 tsp salt
3/4 cup sugar
1 1/2 stick unsalted butter, melted
3 eggs
2 ripe bananas, mashed
3/4 cup buttermilk
1/4 cup canola oil
1 cup semi-sweet chocolate chips

375 - sprayed muffin tin and top. Combine dry ingredients. Mix wet ingredients. Combine. Add in oats and fold together just till mixed. Fold in chips.
Bake for 25-30 minutes (I think mine was about 355 for 26 minutes in a dark muffin tin).
I enjoyed these warm, but they were good at room temperature too! The semi-sweet chips are perfect for these - glad I stuck with them even though I usually like dark!

Rachael Ray's Winter Vegetable Stew (2009.7)

Rachael Ray is ok - definitely not my favorite. This soup is an example of that. I got this cookbook from my mentor, Phyllis. It is Rachael Ray 30 Minute Meals 2. This is the winter vegetable stew (p. 112). Its ok - especially since it is going to be a cool week and I am really wanting vegetables. I added the broth, white blush wine, and some cut up roasted turkey breast. Everything else is almost the same...

Olive oil
3 garlic cloves, smashed and peeled
1 onion, chopped
1 zucchini, chopped and quartered
16 oz mushrooms
1 14 oz can fire roasted tomatoes (she had 2 cans of regular tomatoes)
1 cup homemade chicken broth
1/2 cup white wine
1 can chickpeas, rinsed and drained
1 1/2 tsp cumin
1 tsp rosemary
1 cup chopped roasted turkey breast

Saute, heat vegetables through with broth and wine, add turkey and seasonings, simmer for about 15 minutes. Enjoy.

Menu week: February 23

This week will be leftovers and roasted chicken and turkey on salads. I ate a lot this weekend so I have to get back on track with eating right. Glad I don't have junk food in the house!
Monday: New Mexican place with Brandi - Los Aztecas - down Frankfort. I just had Mexican in E-town this weekend, but its a good cheap lunch. And Shiraz for dinner - I think I'll do a veggie kabob.
Tuesday: White Chicken Chili. Salad with egg white and chicken for dinner
Wednesday: Soup that I made on Sunday and salad for dinner. Maybe I'll get around to making those red velvet cake truffles this week for CG.
Thursday: Soup and then salad for dinner
Friday: Havana Rumba for lunch with the staff and salad with egg white and chicken for dinner.
Saturday: Leaving for AL to visit with family.
Sunday: AL
The recipe this week will be a banana pudding I am making for a friend's birthday. It is coming out of the Anastasia Baptist Church cookbook. From my home church in St. Augustine, FL. Looking forward to it - it should be pretty good! :)

Silky Pumpkin Pie with Ginger Cookie Topping

A friend had a birthday today and I celebrated it by making a pumpkin pie. I used a Foster's one found on her cafe www (www.fostersmarket.com) and added a ginger cookie crust to the top (just crumbled 1 one of her ginger cookies in a food processor). I like the change in texture.
Since I gave this pie away I do not know how the finished product tasted, but having a taste of the bowl was great - in Sara Foster fashion!

Foster Pumpkin Pie with Ginger Cookie Crumble Top

3 eggs
1/3 cup sugar
14 oz can sweetened condensed milk
15 oz can pumpkin
3 T unsalted butter, melted and cooled
1 T flour
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp salt
1 unbaked piecrust

325. Combine through milk, add butter. Add all dry and spices. Pour in unbaked crust and put on cookie sheet in oven. Cook 45-50 minutes. Till it is firm to the touch and doesn't wiggle in the middle.
Enjoy!

Easy Warm Fruit Compote with Ginger Cookies

This was easy and good with a couple small adaptations from Rachael Ray's original recipe. I put it with Breyer's Slow Churned Vanilla Ice Cream and some of the Foster's Chewy Ginger Cookies I made this weekend. Made for a nice, light dessert.

1 15 oz can pitted sweet cherries, drained
zest and juice of one naval orange
palmful of dried cranberries
2 T amaretto
Ice cream
Ginger cookies

Put first 4 ingredients on stove and let simmer till the cranberries are plump. Ice cream, fruit, ginger cookie on side. I liked this.

Jalapeno Corn Muffins

You may get tired of all these Foster's recipes - but not if they are good, right? Come May I'll take some pictures of my favorite cafe and post them. I made these last night. The only thing I would do is cook them a little longer and maybe make more so they are smaller. These make huge muffins. I would try to make 18 instead of just 12 and have them normal size. But, they were full of flavor thanks to the scallions and jalapeno and cheesy goodness with the grated extra sharp cheddar! I paired with white chicken chili and my friends Mexican rice salad. Yummy!

1 1/2 cup yellow cornmeal
1 1/2 cup flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 2/3 cup buttermilk
2 eggs
1 stick unsalted butter, melted
1/4 cup light sour cream
1/2 cup canned corn
1 cup grated sharp cheddar
1 jalapeno, seeded and diced
3 scallions, chopped

Mix dry. Stir wet, combine. Fold in corn, cheddar, scallions, and jalapeno. Grease muffins tins and top. Fill till full. Bake at 375 for 26-27 minutes. (that is accounting for wanting to bake them a little more, I originally only baked for 25).
Enjoy warm with butter.

Chewy Ginger Cookies

Ginger cookies. Don't usually like them. They don't have a lot of flavor and they are usually too hard. I now have a recipe I love. And yes, it is from Foster's Market Cookbook. They are supposed to be crispy, but mine are a little chewy - how I like them. I'm going to use these in two ways: with a cherry compote and ice cream tonight for dessert and then crushed for a crust of a key lime pie on Wednesday.

1 stick unsalted butter
1 1/4 cup sugar
1 egg
1/2 cup molasses
2 cups flour
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp salt

Cream, then dry. Bake at 350 for 15-18 minutes on slightly greased cookie sheets. I got 18 cookies. These are yummy. And they have multiple uses!

Chewy Coconut Macaroons

I have a friend who is a big Ina fan. Ina Garten - the Barefoot Contessa. I'm rarely home to watch her show on the food network - but do love the recipes that I have made by her. This one is no different.
I wanted an easy no-fail macaroon cookie for a friend who asked me to make them for her. i had never made them before so didn't know what to expect. Behold, some good, chewy, full of flavor coconut macaroons. Way to go Ina!

1 14 oz bag sweetened flake coconut
1 14 oz can sweetened condensed milk
1 tsp vanilla
2 egg whites
1/4 tsp kosher salt

Mix first 3. Beat egg whites and salt to medium peak. Fold in. Bake at 325, on parchment paper for about 25 minutes, give or take depending how big you make them.
Enjoy.

Menu Week: February 15

This is a busy week of baking and then heading to Indianapolis for my first 5k - and its going to be cold! :)
Sunday - white chicken chili, jalapeno corn muffins (Fosters), cherry orange compote with ice cream and crispy gingersnaps (RR, Fosters)
Monday - Winter Vegetable Stew (plus chicken). This is my recipe of 2009 for the week. It is out of a RR cookbook that Phyllis gave me while I was in ATL over Memorial Day.
Tuesday - Silky Pumpkin Pie for a birthday present (Fosters)
Wednesday - Key Lime Pie with Walnut-Gingersnap crust (Fosters) for a going away lunch at work and Red Velvet Truffles for small group (because there was a slight change to small group last week)
Thursday - Leftovers of Winter Veggie Stew
Friday - Oatmeal Banana Chocolate Chip muffins for our breakfast at work. My goal is Fazolis
Saturday - Bagel with pb on my way to Indy for the Polar Bear 5k and then lunch at a fun place in Indianapolis - any suggestions?
Looking forward to bakin

Amber Peavyhouse: Cheesy Sausage Penne

This is amazing. I tried just some of it that stuck to the aluminum foil last night and could have eaten the whole dish. I've gotten to know Amber here in Louisville, but we drive the same car and are both from the Central Florida area and both love to cook. We have to be friends right. This is also why I like hanging out with people who are good cooks - you get great recipes, you get challenged to make new things, and they also enjoy food. She is a great cook for her family and others in our community and in their neighborhood.
Amber and her husband, Matt, volunteer at our church and are both from the Tampa area - so we know many people in common. They have three cute kiddos. I've enjoyed hanging out with them.
So, make this, share it, eat it, enjoy it!

From Amber:

Sometime in the last few years I stumbled upon this recipe in a cooking magazine (can’t remember which one now) and I had to give it a try. This hearty meal is delicious! The first time I tried it I thought: this seems so obvious…who wouldn’t like a traditional pasta dish with the added twist of a cream cheese/sour cream sauce? Another plus is that it’s pretty simple and makes plenty. I often pair this with a salad and loaf of bread when taking a meal to a new mom. It stretches a long way and refrigerates well. Also, for a healthier alternative I have substituted the pasta with whole grain and the cheeses and sour cream with lighter varieties and it still tastes awesome. Hope you enjoy!


Cheesy Sausage Penne
1 lb. bulk Italian sausage
1 clove garlic, minced
1 jar (26 oz) spaghetti sauce
16 oz penne
8 oz. cream cheese, softened
8 oz. sour cream
4 green onions
2 cups shredded cheddar

Cook meat and garlic over medium heat and drain. Stir in spaghetti sauce and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Cook pasta and drain. In small bowl combine cream cheese, sour cream and green onion. In a greased, shallow 3qt. Baking dish, layer half the pasta and sausage mixture. Dollop with half of the cheese mixture. Sprinkle with half of the cheddar cheese and repeat layers. Bake at 375° for 30-35 minutes or until bubbly.

Foster's Chunky Chewy Oatmeal Cookies

One of the recipes I made this weekend were these great cookies from Foster's Market Cookbook. I still liked them days after I baked them. Had a great chew. People enjoyed them. The only thing I would say would maybe lessen the nutmeg and add more cinnamon, but they were good the way they were too. Tons of raisins in them!

2 sticks unsalted butter, softened
1 1/4 cup packed light brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
4 cups rolled oats
1 tsp soda
1 1/2 tsp cinnamon (I add the 1/2 from the original recipe)
1/4 tsp nutmeg (this I lowered from 1/2)
1/2 tsp salt
2 cups raisins (I used dark because of the color contrast)

Cream, add flour and dry, fold in oats, fold in raisins. Bake on lightly greased, 12-14 minutes, 350 degrees.
Makes 2 dozen big cookies

Herbed Polenta with Portabellos (2009.6)

Mixed reviews. That is how I would define this recipe.
The herbed polenta I used (the only kind I could find in Kroger, roasted garlic and herb) I didn't care for at all. It may have been better with homemade polenta, grits, angel hair (which I what I'll do with the leftovers), but the store bought refrigerated section polenta didn't cut it.
The mushroom mixture - ok, who doesn't like sauteed shrooms. Definitely one of my favorite savory foods.

Here you go, this was out of the Weight Watchers 15 Minutes Meals (p 71)

1 16 oz tube of herbed refrigerated polenta (found in produce section usually)
1 container sliced portabellos
1 onion, sliced
3 T parm cheese, grated
s/p/rosemary
1/2 c white wine (they said red)
1/3 cup water
1 T balsamic
olive oil, 2 T unsalted butter

Saute slices of polenta till done (about 4 minutes on each side). They out on paper towel to drain. Add the shrooms, onions, seasonings, and liquid. Saute till done.
I'll use the rest of the shroom mixture sometime this weekend for a quick dinner at home - maybe Saturday night. It was yummy. I like the mix of the olive oil and butter to saute them in, then the white wine and balsamic. Rosemary rounds out the flavor.

Taste of a Chain Restaurant: PF Changs

I think I've been to PF Changs about 3 times in life. I know, for how good it is you would think I would go more. But, I haven't. Its too expensive. Usually I am in a place where there is a good cheap Asian fare place, but here in Louisville, there is no Charlie's or Chen's.
Tracy and I went last night. She had never had the PF Chang's experience.
We got the spring rolls as an appetizer - they were yummy.
I got the ginger chicken with broccoli, brown rice. I added heat to it - about a 5 - and it was warm, but not so warm that I couldn't taste the food. It was really good. The sauce was great and the meal cooked just right.
The side dish I ordered was the sauteed spinach in something...but it was way too salty so I didn't care for that.
Tracy got the szechuan (sp?) beef with vegetables - and it was mild, so no heat at all. It was ok. The beef was jerky style and I didn't care for that.
Tracy got the garlicky green beans and they were great.
We both definitely downed the water. And we had a great waitress, Jill, who kept us stocked with water! :)
So, is PF Chang's good - yes. Is it always worth the price - no. i like my 5$ lunch special good Chinese places! But, its good for an occassional night out.

Thai Lentil Soup

All the tastes of Thailand are in this soup - and it is very healthy. Two great combinations! You can either blend it all up (immersion or blender) or use a potato masher like I did.
My Mom gave me this recipe last week. My Dad, who doesn't like ginger or curry, said this was a keeper. I made it tonight - loved it. So, it is a yummy soup for sure!

Creamy Red Lentil and Squash Soup
2 T olive oil
2 small onion, chopped
2 T minced fresh ginger
2 cloves garlice, crushed
Over medium heat, saute the onion, ginger and garlic until very soft and translucent, being careful not to burn the garlic.
ADD:
2 cups dry red lentils, rinsed and drained
2 small to medium peeled, seeded, and cubed butternut squash
5 cups water
1 can (14oz) coconut milk (I used lite)
2 T curry powder
1/4 tsp cayenne pepper
1/2 t nutmeg
2 tsp salt (definitely needed some more at the end, so you may want to up it or let each soup-eater taste themselves for the salt)

Bring to a boil, then reduce heat and simmer for 45 minutes.
Note: Only red lentils will give the correct texture in this recpe. They will disintegrate during cooking. As a bonus they digest much easier than other lentil varieties.
Mom's note: After they were done, I put the soup by cupfuls while still hot into my blender and pureed it and then put it back in the pot until we ate it. I think it would be nice with a dollop of creme fresh or sour cream in the middle of the bowl. Enjoy- oh, I found the red lentils at WHOLE FOODS!
I just waited for all to get done, then took a potato masher to it. It is good!

Foster's Chocolate Chip Cookies

Again - a recipe from Foster's Market Cookbook. There should be one or two more this weekend as I'm baking 3 different cookie recipes for a gathering at the apt tomorrow night.
These cookies make a lot, have a great chew (thanks to the brown sugar exceeding the white sugar in the recipe), and have three different chocolate chips (something I like to do). They have a little crisp on the outside and chewy/soft on the inside - something a perfect chocolate chip cookie should have.

Foster's Chocolate Chip Cookies

2 sticks unsalted butter
1 cup sugar
1 1/4 cup brown sugar
3 eggs
2 tsp vanilla (I forgot this till just now and they taste pretty good to me, but definitely will add)
3 eggs
3 cups flour
1 tsp soda
1/4 t salt
1 cup each ss chocolate chunks, dark chocolate, white chocolate

Cream, eggs, dry, fold in chocolate. 350, greased, 15-18 minutes (don't overcook - I cooked mine for about 16 minutes, using an ice cream scoop to size the cookies).

Foster's Chocoholic Cookies

New cookbook - gotta love it. Foster's Market Cookbook is the first one put out by Sara Foster, owner of Foster's in Durham and Chapel Hill. I can't say I've had these cookies in the cafe, but I made them tonight. If you love chocolate - there is no doubt that you will love these. Definitely use high quality chocolate as it is the main star of these cookies. They make big cookies too, but not a lot. I only changed one thing - I don't like coffee, so I left out the espresso granules. They are just fine - believe me. Thank you Sara Foster!

Chocolate Whopper Cookies
6 oz good quality semi-sweet chocolate chunks
2 oz unsweetened chocolate (I used ghiradelli - my fave), chopped
6 T unsalted butter
2 eggs
2 t good quality vanilla
3/4 cup sugar
1/3 cup flour
1 t baking powder
1/2 tsp salt
1 3/4 cup chopped walnuts (or pecans, unsalted peanuts)
1 cup semi sweet chocolate chips

Melt the first two chocolates and butter together just until chocolate is melted, do not over cook. I had to finish melting/stirring in the butter off the stove - and it melted fine.
Mix two eggs and vanilla. Add the cooled chocolate mixture. Add dry ingredients. Fold in nuts and chocolate.
Heaping T full (1/4 cup) onto 2 greased cooking sheets. Bake at 325 for 10-12 minutes or until not jiggly. Don't overbake or they will be dry. They are gooey when warm and are delicious!
Give these away quick! And they looked just like the pictures in the cookbook!

Chicken and Rice Casserole - Family Favorite

I love family favorite recipes. I would say - that during my middle school and high school - we had this at least 2-3 times on Sundays per month. This casserole was definitely easy and great for after church because we could set the oven timer and have it hot when we got home. It is a recipe in the first Plant City Primitive Baptist Cookbook, my copy is all stained and everything - actually it is Mom's copy.
I made it this evening to take to a family, who just lost their mom. I'll head it over there tomorrow after church.

Chicken and Rice Casserole

1 1/2 cup cooked rice (I used regular rice)
3 hard boiled eggs, chopped
4 stalks celery, halved, sliced
2 cups diced chicken
1 can healthy request cream of chicken soup
1/2 cup light mayo
1/2 medium onion
pinch of sea salt
pepper to taste
fried onion rings

Mix all together. Let sit overnight covered. Bake at 325 for 30 minutes, uncover, bake 15 more minutes with fried onions on top. Enjoy!

Menu Week: February 9

This week is really busy, but most of it includes cooking - so it should be fun!
Monday - I am the RA where I live, so we are having our spring get-together. I'm using 2 cider mixes to make some Apple Cider. I just got the Foster's Market Cookbook in the mail so I am making three cookie recipes from the book: Chunky Peanut Butter, Chocolate Chip, and Oatmeal Raisin. Looking forward to seeing how the cookies turn out and getting the leftovers out of my house. My meals today will be lentil butternut squash soup and an egg white omelet with sauteed spinach and other vegetables.
Tuesday - Chicken salad for lunch and then heading to a friends' for dinner.
Wednesday - For the 2009 recipe of the week I picked out the 15 Minute Weight Watchers Cookbook. I am making a vegetarian meal of Herbed Polenta with Portabellos. For Community Group, in honor of Valentine's Day this weekend, I am making Red Velvet Cake Truffles.
Thursday - Lentil Soup and Chicken salad - I'm working in the housing office till late anyway and then will get some cardio in at night.
Friday - Lentil soup (I love leftovers) and then we are having our women's event. I am supposed to bring a sandwich - so I am making homemade pimiento cheese with some bread from Panera or Plehns.
So, for me it is a healthy eating week - I just gotta get the goodies outta my house! :)

Roasted and Broiled Veggies on Greens (2009.5)

I love salads! There isn't a lot of food I don't like - but this salad had one of those things, and I thought I would give it another shot - eggplant. This time in a way I hadn't had it before - broiled. Nope, still didn't do anything for me.
But, the salad, recipe of the week out of Salad, cookbook of the week, was a winner. I bought mozzerrella balls to go in this salad, but accidently left them in the grocery bag over night - not a good thing. Since I had some shredded romano cheese - I used that. The Mozz balls would have been better, because the cold creaminess of the cheese would have been a great contrast to the vegetables. Yet, this was still good.
The winner of the salad - the roasted garlic on the roasted sweet potatoes. Roasted garlic is sweet and amazing! Roasted sweet potatoes - almost a comfort food - pop in your mouth goodness. Warm for a really cold night! I could have eaten the whole pan, but didn't. Still have two servings left.

Roasted Garlic, Sweet Potato, Roasted Red Pepper and Eggplant Salad
2 large cloves, zested (with a zester grater)
2 sweet potatoes, sliced and cubed
pepper
olive oil
2 large red pepper
1 eggplant
romano shredded cheese (or better yet, mozzerrella)
Greens
balsamic and olive oil as the dressing

375 toss garlic and potatoes in oil and roast for 30 minutes. Toss halfway. Turn broiler on and place sliced eggplant and sliced and seeded peppers on sheet pan for 10 minutes. Put on greens (I used my favorite, organic baby spinach leaves). Dress with balsamic and olive oil, salt and pepper. Enjoy!

Menu Week: February 2

Well - this week I'm not going to tell you when I'm going to cook things because this week none of those dates may actually happen. But, I will tell you what I am going to cook. Can't wait...
White Chicken Chili
Shrimp Deviled Eggs
Chicken Salad
Caprese Chicken Ravioli
Whole Grain Bread
Roasted Vegetable and Mozzerrella Salad
3 Lean Cuisines - I'm housesitting this week so I need things that are quick and easy
Chocolate Peanut Butter Brownies for CG this week - in honor of Tony's bday (because we didn't have CG this week due to the ice storm.
So - I'll be looking forward to cooking, and sharing food with people, and enjoying housesitting, and enjoying the Getty's this week! :)

Basic Pizza Dough

Pizza is really good - its the all-american food - is it not? You can get it however you want it - usually whenever you want it. The only thing I don't like about getting pizza in a restaurant - it is usually very greasy.
Fast food pizza - Papa Johns takes the cake with their sliced roma tomatoes!
Restaurant pizza - CPK - any of their pizzas are great - I love the mushroom one.
Far away pizza places - John's in NYC - they have an old train station as their pizza place. how cool is that - and the pizza is amazing.
Homemade. Best homemade pizza I've had is at the Beeler's house in Orange City. E makes the best pizza dough. Now, she grinds her own wheat, but I didn't have time to do that (nor do I have the equipment).
Yesterday, snow day #3, I got in the mood for pizza and only had one pack of yeast left. Well, it went ok - probably could have risen a bit more, but it was good. Tasted great! Thx E!

1 c bread flour
2 c flour
1 tsp salt
1 T sugar
1 pkg rapid rise yeast
1 cup warm water
yellow cornmeal

Mix water and yeast - let foam for 5 minutes. Mix dry in mixer. Mix in yeast and water and let go for about 5 minutes till elastic and smooth. Oil bowl and oil outside of dough. Let sit in a warm place covered till doubled - about 45 minutes - punch down. Let rise again.
Bake at 450 topped with your favorite topping! Enjoy. And you don't have to pay a delivery fee!

Rachael Ray's Chick Pea Salad

I am not a huge fan of Rachael Ray. But, some of her recipes are good. I find most of her recipes basically the same with just one or two slight differences, and some of her "sayings" I find annoying. But, some people love her. I was watching her show the other day and saw this recipe - sounded healthy and fresh, so I thought I would give it a shot! I've changed it a little bit after reading the reviews, but basically have kept it the same.

Chick Pea Salad (I'll be eating this tonight with baby spinach)

2 cans chickpeas, rinsed and drained
1/2 large red onion, chopped
1/2 large red pepper, seeded and chopped
2 celery stalks, chopped
1 tsp rosemary
large pinch of red pepper flakers
1/2 tsp garlic powder
1 T red wine vinegar
1 T balsamic
3 T evoo
s/p

Mix all together. Watch the salt at the end so it doesn't get too salty. Let chill. This would be good with fish, chicken, pork, or on top of greens for a vegetarian dinner. Chick peas have proteins - and you are getting so many vegetables! Tangy enough, but not as tangy as a three bean salad like my mom loves. I think she would like this!

Vanilla Walnut Granola

I've become a huge fan of granola. But, I think it is so expensive to make - and you can't control what you put in it. If you make it yourself you can determine your likes and dislikes and how much of something you want - and it is cheaper. Which is very good at this point in our country's ecomony.
I found this recipe at a new blog I'm checking out: Cookie Baker Lynn. But, since it is a snow day and I didn't have some things but wanted to make it - I've made a few changes. I'm sure her's is great as is, but mine is tasty as well. And I like it because it makes a smaller batch.

Vanilla Walnut Granola

2 1/2 cups rolled oats
1/3 cup flax seeds (I knew these would come in handy again)
1 tsp cinnamon
1/2 cup chopped walnuts (because I didn't have any almonds)
1/2 cup shaved coconut (because I like coconut in my granola)
1 1/2 T sugar (I didn't have any vanilla sugar)
2 T canola oil
2 T natural honey
2 T maple syrup
1 1/2 T pure vanilla extract
1 cup dried fruit.

Mix dry. Stir together wet and pour over. Spread out on lightly sprayed rimmed cookie sheet. Bake at 300 for 30-35 minutes, stirring after every ten minutes. Add in the dried fruit. Let cool and harden then store in air tight container.
I like granola as a snack at work, on yogurt, over fruit and cool whip for a nice crunch. It is healthy too - flax seeds make it extra heart healthy (along with the walnuts and canola oil).
Now that it is done: here are reviews. Definitely watch how long you cook it. I would cook it even less time. And you definitely want to add fruit - otherwise there isn't a whole lot too it! :) I like different chunks of stuff in my granola. Play with it - make it yours.

Favorite Cookbooks

People have started to ask me what my favorite cookbooks are. Well, I have 62 and counting (adding one this week - more on that later). Also, my mom has tons at home - maybe double what I have - so I have a lot to choose from.
These are it right now - and have been for a while. Their menus are fresh, simple ingredients (not cheap and boring however), simple dishes, favorite flavors, seasonal ingredients, and from the beginning of the meal to the end of it.
Favorite cookbook hands down:
Sara Foster's Fresh Every Day. This cookbook has great pictures, simple recipes, seasonal ingredients (and ways to mix up same recipes with seasonal ingredients. I have definitely cooked many things out of there. Some of my fave would be: chicken cacciatore (saw Sara herself demonstrate this at the W-S store I worked at in Durham where her cafes are), Foster's homemade granola, pumpkin white chocolate chip cookies. Some recipes that I have yet to try but need a reason to (any takers?): roasted mushrooms, green peas, and tomatoes (since I've started roasting everything else), roasted corn salsa (will wait for summer when I get corn at Hubers), roasted red bell pepper salsa, black-eyed pea salad with roasted b-nut squash and goat cheese. How yummy do all those things sound - and healthy!
New addition mentioned earlier: I just ordered The Foster's Market Cookbook which came out in 2002 with over 200 recipes they use at the market in Durham/Chapel Hill. I am anticipating great things from it. I also am anticipating going there in May when I am in the area. I loved going there when I lived there - it was just down the street. And, I liked the one in Durham better than the one in Chapel Hill.
Second favorite cookbook: Tyler's Ultimate (Tyler Florence from Food Network). I started watching Tyler back in the day he was doing Food911 and How to Boil Water. I love watching his Ultimate show. He has so much fun and also takes everything up a notch - and makes a whole meal.
Today was a snow day so I took some time to look through this one again. Here is what I have made: Hunter's Minestrone (the only one I've made so far, but that doesn't stop it from being in the top two). I also judge a cookbook on how many dog-ears one has when I have first looked through it. This one has TONS - definitely 2/3 of the book has been marked - to cook. So, again - do I have any takers for a dinner sometime? Here are some on the immediate cook time frame: roasted cauliflower soup, white bean and roasted shrimp salad with cherry tomato vinaigrette, baked rigatoni with eggplant and pork sausage (and I'm not a huge eggplant fan), tagliatelle with mushrooms, cipolline onions and bacon. Those all sound amazing and "comfort food".
So - what are your favorite cookbooks? I'm always looking for new ones. Any suggestions - and why?

Pineapple Raisin Bran Muffins (2009.4)

I knew I would have some recipes like this. Where they are ok - but nothing spectacular. Ones I normally wouldn't put on the food blog, but this is part of my new year's resolution. So, whether they are spectacular or not - they go on the blog.
This is from the Plant City Primitive Baptist Cookbook (the church I grew up in) #2: Seasoned with Love. I definitely think the best recipes (for the most part) got in the first one. These muffins were submitted by Flo Ziglar. I remember some things about Flo: she was tall and lean with short peppery hair. She was really nice and always came to Ladies Circle.
These weren't bad, but they weren't great either. I guess they were fine as far as bran muffins go. They weren't as dark as normal bran muffins. The pineapple and raisins definitely helped these muffins make it into the ok category. i will put these in my freezer - they aren't "throw in the garbage" worthy.

Pineapple Raisin Bran Muffins
1 1/4 cup all bran cereal
1 cup milk
1 egg
1/2 cup butter, melted
1 1/2 cup flour
1/3 cup sugar
1/2 tsp salt
3 t baking powder
2/3 cup raisins
8 oz crushed pineapple with juice (don't drain).

Let bran and milk sit for about 5 minutes - soaking together. Mix dry ingredients together. Egg butter and egg to cereal. Mix with dry. Fold in pineapple and raisins. Spoon into greased muffins tins. 400 for 16-19 minutes.
Let's hope next week's recipe turns out better than this one.

Snow Day Whole Grain Bread

I love snow days. We of course never got them in FL (and hurricane days during the school year were few and far between). I don't like to get out and play in it because I don't like being cold and wet - unless I'm skiing. But, I do like the random day in the middle of the week where I am earning money but staying at home! :)
Today, I have invited 2 friends over (one whose husband is on a mission trip, and the other just because i haven't seen her in forever) for lunch of homemade chicken noodle vegetable soup and whole grain bread. This is the reward for having a well-stocked pantry - fresh homemade bread that is going to smell amazing in 2 hours!

Whole Grain Bread (2 lb loaf in bread machine)

1 1/2 cup skim milk
2 T butter
2 T molasses (or honey)
2 1/3 cup bread flour
1 1/2 cup whole wheat flour
1 cup kashi grain flake cereal (I found this on sale for 2.50 at Walmart the other day)
1 t salt
1 1/2 tsp yeast
1/3 cup chopped pecans (or sunflower seeds)

Layer all in in that order. Turn machine on. I used the basic med crust cycle just because I didn't have time for the whole wheat cycle. Enjoy with anything on top - this is a great basic bread. But today I am dragging out some new homemade (by family and friends): pear preserves, strawberry preserves, and apple butter - and honey and butter.

Taste of Chinese Louisville: Great Wall

I love hole in the wall Asain places. My two favorite are Chen's in Franklinton, NC (just north of Wake Forest, a 10 minute drive from the seminary) and a fmr place called Charlie's in Chapel Hill down the store front from the gym I worked out. Both places were friendly, cheap, a lot of food, and both had amazing General Tso's chicken and Charlie's had phenomenal Corn Egg Drop soup.
There is a little grocery front place on Brownsboro in the Clifton area called Great Wall. That is where Brandi and I ate lunch today - well, actually we brought it back to the office. I think the place only has 4 tables so I assume most of their business is pick up/delivery.
I had the chicken and mixed vegetables. They gave me a ton of chicken - but actually I just ate all the veggies (and maybe a piece or two of the chicken before I decided I really just wanted the veggies). I ate about 1/2 cup of the plain rice (why don't more Chinese places serve brown rice?). I took one bite of the tasteless egg roll and decided that definitely wasn't worth it. So, I opted for one of Brandi's Crab Ragoons - those were SO good! :) Put a tad of duck sauce on the top and it was yummy.
So...good, not outstanding, but cheap (4.65 for an entree, rice, egg roll or soda). Not bed. And you could definitely get 2-3 meals out of it. so, really - 2.50 for lunch if you split it with someone is darn cheap! And I like darn cheap!
Now to drink a ton of water today to flush out all the sodium from my system!

Menu Week: January 26

I've been doing a lot of thinking (not much research) about the foods that go in my body, what I cook with, what I have in my refrigerator. But, not to go crazy and out there, but to eat balanced, healthy, etc. So, hopefully this week will reflect some of those thoughts:
Monday - Chinese (I'm doing chicken with mixed veggies) with Brandi from Great Wall on Brownsboro. Haven't figured out dinner yet - either leftover chinese or some roasted veggies (whatever I feel like after training and pilates while watching the Bachelor).
Tuesday - over the weekend I made some mini tortellini chicken vegetable soup so that is what leftovers this week will be. Grilled fish (either salmon or tilapia - whatever I'm in the mood for), sauteed spinach (inspired by the Gossetts).
Wednesday - soup and then roasted veggies and a salad for dinner. Making some chocolate and peanut butter desserts for CG in honor of Tony's bday.
Thursday - soup and Rachel Ray's chick pea salad for dinner with a grilled pork chop
Friday - soup (see a theme for leftover lunches) and egg white omelette and yogurt and fruit for dinner.
Saturday - Calistoga Cafe for breakfast (I think I'll get steel cut oatmeal and fruit) and then something fun for dinner - don't know what it will be yet. For my cookbook recipe this week I am making a muffin recipe out of the 2nd Plant City Primitive Baptist Cookbook - it is a pineapple bran muffin. I like to make muffins and take them to people, but then freeze some so I can sometimes mix up my normal breakfast.
And if you are wondering where the grains and fats are coming from - because I think we all need those in our diets. My normal breakfast is whole grain wheat and all natural peanut butter and fruit. I love all natural peanut butter.

Taste of Louisville: Calistoga Cafe

Louisville has a new chain restaurant. Calistoga Cafe opened recently on Dutchmans in the heart of St. Matthews. Nearby restaurants are Moe's, Wild Eggs, Panera, Red Lobster, Texas, Ernesto's, Bazo's, Skyline Chili, Denny's - just to name a few. Definitely a popular location for food.
I was enticed by the menu and photo of atmosphere of this place, so I thought I would try it out today. Here is what I thought:
Great:
the staff - at least the ones I had. One of the bussers who worked the area near me had to deal with 4 uppity women who wanted things their way and weren't too grateful for her assistance. I was glad to get an opportunity to be gracious with my words to her.
fountain drinks - I love fountain drinks! :)
the coupon - with my meal today I got a coupon (good for 30 days) for a BOGO Free breakfast. Hopefully I will get to use this next Saturday.
Taste of half wrap: I got the veggie hummus wrap - I liked the marinade they put on it and the taste (although slight) of the hummus.
Not so great:
the price - you choose two and a fountain drink and small tip (10%) was 11.40. Too much for lunch.
I got the French Onion soup (least amount of calories I would think) - it was only warm and they seemed to have slapped some croutons then a slice of mozz cheese on top. At least it wasn't too salty. I just ate the broth and onions. The sandwich was piled in too much (wrap) so it started to fall apart. It was soggy from the vinaigrette they had put on it. The feta wasn't small cubes - but large blocks (3/4 in cubes) - that's too big for a sandwich.
Too loud: My Dad would definitely have not liked this place. I was trying to do some Bible reading and menu planning. I went after 1pm hoping to miss some of the crowd. But even by the time I left at 240 it was still so loud in there. Don't know if it is the acoustics or just the number of people, but I really think Panera is quieter.

So, will I go back? I'll give it one more shot - with the coupon and breakfast. But, I don't think I'll be making this place a regular! :(

Morning Glory Muffins (2009.3)

New cookbook this fall - Whole Grain Baking by King Arthur Flour. This is week 3 of baking out of cookbooks - so far so good! :) This is the premier cookbook by anyone who likes to bake with whole grains. If its a grain - it is probably in here.
I have made similar muffins to these, but these used whole wheat flour. They turned out darker than the others I have made - but have so much goodness in them. I liked them warm out of the oven. We'll see how others like them today.
I kept the recipe mostly the same, but used both sugars, used wheat germ instead of sunflower seeds (the option) and used blood orange juice for the oj.
So, the question - are these healthy? Well, the question would have to be answered in how you define healthy? They have a ton of fruit and fiber in them. But - they also have 350 calories, 20 whole grains, 18 fat, 7 protein, 19 sugars, 26 complex carbs. So - while not WW point friendly, they are a good filling source of fruits and complex carbs!

Morning Glory Muffins (make 12-18 muffins) -

2 cups whole wheat flour
1/2 cup each light and dark brown sugar
2 tsp soda
2 tsp cinnamon
1/2 tsp EACH salt and ginger
5 large carrots, peeled and grated
1 large granny smith apple, peeled and grated
1/2 cup coconut
1/2 cup chopped walnuts
1/3 cup wheat germ
3 eggs
2/3 cup canola oil
1/4 cup fresh oj (I used blood orange juice because I had those lying around)
2 tsp vanilla
1/2 cup raisins (soaked in hot water, drained)

Preheat oven to 375. Mix dry ingredients together, add fruit. Mix wet ingredients, fold into dry. Fold in raisins.
Line muffin pan, lightly spray, pour till the tins are full. Bake for 24 minutes. Let cool for 5 minutes. Serve

Roasting Vegetables

If you are sick of the same vegetables - try roasting them. I have done this 2 times this week (or last) and have loved the results. Roasting usually sweetens the taste of what you roast - so easy too!

Roasted Broccoli with Red Peppers

1 bunch broccoli (3 heads)
1/2 large red pepper
olive oil
s/p

Cut heads in florets. Chop peppers into strips, then halve. Place out on a baking sheet and drizzle with evoo. S/p. Then bake at 450 for about 18 minutes. You want the broccoli to be slightly browned.

Roasted Green Beans and Mushroom with Balsamic

1 lb fresh green beans, cleaned (left long)
1 8 oz pkg sliced mushrooms
1 1/2 T evoo
1 T balsamic vinegar
s/p
Parmesan cheese

Trim green beans, but I left mine long. Toss with mushrooms. Put in a big gallon baggie. Mix evoo and balsamic, toss together - squish over veggies. Place out on pan. 450 for 25-30 minutes or until most of the moisture is gone from the mushrooms - not burnt though. Remove from oven, s/p, and sprinkle parm cheese on top. Yumm-y!

Roasted Root Vegetables

3 small sweet potatoes
3 parsnips
4 carrots

Peel, cube or slice about the same size. evoo, s/p, pan 450 till done (by tasting, some pieces may be done before others). I did this because I wanted to use up some veggies instead of throwing them in the garbage.

Menu Week: Jan 19

I am housesitting this week, so I have purposefully not added much to my fridge because I want things to be easy, portable, quick, and healthy. I have all of that in my fridge now. Only have to get some fruit and items to make breakfast for our Crossing Essentials class on Saturday.
Monday - chicken salad wrap (leftover chicken from soup), vegetable tagine
Tuesday - chicken salad over greens, spinach lasagna
Wednesday - chicken, mushroom, and rice soup, vegetable tagine
Thursday - spinach lasagna, minestrone soup
Friday - chikfila for Orientation lunch, yogurt, egg white omelettes
Saturday - Brunch for CE: banana muffins, morning glory muffins (out of King Arthur Flour Whole Wheat Baking cookbook, my recipe for week 3), cream cheese danish, egg cuties. Then I'm heading to Fazolis to use my bday dessert coupon before the month runs out.
Sunday - minestrone soup, cereal (random bowls are good for you)

Winter Progressive Dinner Part 2

Tuesday night was our WPD.2. This time it was enjoyed with the Dawkinses and Myerses. I'm am sending you here to look at pictures and get Laura's take on the evening. The salad was good and easy - I like that. Laura's chili was warm and yummy with all the fixings - so good on a cold evening. Bonnie's cheesecake was great with a sour cream top layer - yummy! And I love cheesecake.
The salad I made was romaine, mandarin oranges, avocado, and smokehouse almonds. The dressing was oj, orange zest, red wine vinegar, s/p, and olive oil.
Here are some random things from the evening:
1. All the meals had a creamy layer to them: avocado on the salad, sour cream for the chili, cheesecake for dessert.
2. David taught us about beating the potato to make the skin open up easier to eat.
3. I just sat my little potato down in the big bowl of chili - makes the skin better (since there is vitamins in the skin of the potato).
4. I learn table decor from Laura every time I go over there.
5. We prayed for the guys' trip coming up and the people in Central Asia. That was a great way to end the evening.

I love these couples. They are a great example for me of cooking and marriage and friendship and selfLESSness and having a mission-heart. I am very thankful God put them in my life here at Southern. Bonnie, Laura, and I all work here in the admin offices, and Justin and David work here at the seminary as well. They go to church together at Immanuel - a great church dtown Ville. Bonnie and I take pilates most days together. I see Justin when I head to the student store and mail room.

Pear and Apple Crumble Pie (2009.2)

I don't know what it is about warm brown sugar - it can make probably even spam taste yummy. This is week two of the new year and that means week 2 of new recipes. I was a little skeptical about this one because I've had mixed results (ok, but not great) from the recipes I've made out of Get Togethers from Gooseberry Patch. But, when the crumble topping goes on - and its warm right out of the oven - every forkfull is yummy. This is fall and winter combined. It is for Community Group. I like it.

Pear and Apple Crumble Pie
1 deep dish frozen pie crust (set out when starting filling)
4 cups sliced apples (I used 2 cameo, 2 granny smith)
4 cups sliced pears (I used 4 bartlett I think)
1/2 cup white sugar
juice of one medium lemon
1 tsp cinnamon
1/8 tsp nutmeg
3 T flour

Combine all and put into pie shell. Preheat oven to 400 and bake on cookie sheet for 35 minutes.

3/4 cup flour
1/2 packed brown sugar
1/2 tsp cinnamon
1/4 tsp salt
5 T unsalted chilled butter, diced

Put all in food processor and pulse till it resembles course crumbs. Take out and chill. Put on top of pie. Take oven down to 375 for another 30 minutes.

Serve warm with ice cream or cool whip.

Spinach Lasagna

I love this recipe. Almost like my baked ziti - this is a go to recipe, make ahead, that I know will turn out great and is somewhat healthy (only 4 WW points for 1/12th of the pan).
As I told my friend Kevin and Jamie Bowers tonight - Martha Shinn gave me this recipe. My junior year of college at Flagler in St. Augustine, Martha (the Youth Ministries director, boss, and friend) had all the single girls over for a V-day dinner. So sweet. This is the main dish she made. I've been making it since. I love it. And it is so easy and you have to make it ahead - so you aren't scrambling around right before you have dinner guests.

Spinach Lasagna

32 oz spaghetti sauce
1 cup water

2 egg whites
1 pkg frozen spinach, thawed and squeeze all the water out
1/3 cup romano grated cheese
16 oz low fat small curd cottage cheese
pepper

10 oz lasagna noodles

1 1/2 pkg of mozz cheese or mixed italian grated cheese

Mix sauce and water. Mix filling. Layer sauce, noodles, filling, sauce, noodles filling, sauce noodles, sauce. Cover and chill over night.
Preheat oven to 375. Top with cheese. Cover and bake for an hour. Serve and enjoy!

Menu Week: January 12

This week has a lot of cooking and fun stuff. Makes me happy!
Monday - Dinner with K and J Bowers. Making Spinach Lasagna, salad with a poppyseed dressing from BGC, roasted broccoli with red peppers. They are bringing the dessert.
Tuesday - Winter Progressive Dinner Part 2. I am making a grapefruit avocado salad with tex mex dressing and pomegranite seeds. Laura has chili and Bonnie will make a yummy dessert.
Wednesday - Leftovers and then baking for CG: My cookbook this week (2009.2) is Get Togethers with Gooseberry Patch. There is one for an apple-pear crumble pie. Don't know how it can go wrong - we shall see. If not, there is always a boxed brownie mix! :)
Thursday - No cooking today - all leftovers. Need the break.
Friday - I am making an easy dessert to share for Bloom - Crossing's Women's event.
Saturday - I'm thinking leftovers sound pretty good today
Sunday - more leftovers and getting ready for the housesitting week next week.

Crockpot Minestone

I love the crockpot. They are very helpful. I love healthy crockpot recipes. This is one of them. I made this as one of the two soups for a girls movie party I had over here yesterday. It was pretty good - full of many vegetables and completely vegetarian.

Crockpot Minstrone (Cooking Light Slow Cooker, slightly varied...)

1 box and 1 can vegetable broth (or chicken if you don't need it vegetarian)
2 cans diced tomatos with juice
1 can great northern beans, drained and rinsed
1 box frozen spinach, thawed
2 medium onions, chopped
2 large carrots, peeled and sliced
1 zucchini, quartered, sliced
2 swigs of evoo
oregano, garlic, celery seed, rosemary, pepper
1 cup water

Cook on low for about 5 hours. Put in 1/2 cup dry pasta with 30 minutes left. I actually had 2 cups of cooked spirals left from some mac and cheese and just threw that in, and turned it off. Top with some grated parm cheese - yummy. It makes a ton, so I have healthy leftovers!

Food and the Body

I'm a very visual eater. Not only does food need to taste good - it also needs to look good. My friend, Allison, posted this today to her blog. Thought you might want to see the precision of my Creator.

Thanks Allison!

Taste of Birthday Louisville - Cafe Lou Lou

For my actual birthday day lunch - Lilly and I went to Cafe Lou Lou after church. This is definitely one of the "Louisville" places as you can see by the Mardi Gras sign (and its not even February yet!). I was grateful for the new food and company on my bday!

We had a Greek salad - the sun-dried tomato vinaigrette definitely made the salad. So good, just tangy enough!

We split a veggie calzone for our main course. The dough was a bit soggy but the filling was great: fresh tomatoes, spinach, green peppers, and cheese, and other veggies too - my brain isn't remembering the others though.

The dessert "took the cake" - no pun intended. It was one of their specials for the day - and we got the last piece. It was realy popular. It was a Bananas Foster Bread Pudding with Rum Sauce. Wow! Is all I can say! It wasn't too sweet, it was amazing. I wish I could make bread puddings like that.

Thank you Lilly for a great lunch and splitting dessert! :)

Vegetable Tagine - 2009.1

This is my start of the new year resolution. Cooking a new recipe out of each of my cookbooks this year.
Got a healthy start out of the Great Cooking Every Day by Weight Watchers. I've never cooked a tagine before (and don't have the "right" pot, but a dutch oven works very well).
Tagine - a type of dish found in the North African cuisines of Morocco, which is named after the special pot in which it is cooked. The traditional tajine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. (According to Wikipedia, a "trusted" source - ha)
Anyway - this used some leftover chickpeas, other things I had - but I used parsnips and other root veggies in here.
It was good - and supposed to be a huge serving, but I'll probably eat 1 1/2 cups each time. It is great on this cold night!

olive oil
1 big onion, chopped
3 cloves garlic, finely diced or grated
1/4 tsp cinnamon
1 1/2 tsp cumin
ground pepper
1 cup water
1 can diced tomatoes with juice
1 can chickpeas, drained and rinsed
1 butternut squash, cubed and peeled
1 large sweet potato, peeled and cubed
3 carrots, sliced
3 parsnips, sliced

Cook onion, add garlic, then seasonings and water. Add the rest - I just diced them right into the pot as it was going. Cover and let simmer for about 50 minutes. Very easy, healthy, and great flavor. A little sweet from the cinnamon, and savory from the cumin! Better than I thought it was going to be!

Menu Week: Jan 5

Well, the fun begins of trying new recipes and one from every cookbook. The cookbooks I am cooking from this week are Great Cooking Every Day (WW) and Taste of Home Baking.
Monday - Moes with a free bday coupon with Brandi, leftovers of the soup I made on New Years.
Tuesday - Vegetable and Chickpea Tagine (WW), soup for lunch
Wednesday - Meal for friends who had a baby right before Christmas (Mac and cheese, mixed veggies, and snickerdoodles). Also, a spiced pear cake with walnut praline glaze for small group.
Thursday - Leftovers - tagine and soup
Friday - leftovers - see Thursday
Saturday - Chicken Mushroom Wild Rice soup and a winter minestrone (haven't finalized that recipe yet) for the watching of Pride and Prejudice with some friends.
Sunday - I'm thinking leftovers!

New Years Brunch - a day late

I was holding out on my New Year's Brunch this year till today. I had friends coming in town and wanted to share it with them.

There were a couple of things on the menu that were outstanding: the greens (recipe later), the cinnamon rolls (recipe-sorta later), and the citrus salad (cut up pink grapefruit, oranges, kiwi, and pineapple).

We all enjoyed ourselves. Ham, grits (stone ground much better than quick cooking), eggs (I overcooked them - I hadn't done them in muffin pans before, so I couldn't quite tell they when they were done).

Greens

1 32 oz pkg of fresh turnip greens

1 lb pork sausage

1 onion

1 pkg mushrooms (8 oz)

olive oil

I started by cooking the greens in water for about 10 minutes. Then emptied out that water to get rid of the bitterness from the greens. Put them back on for about 45 minutes or until done.

In a pan, saute onions and sausage, till the sausage is almost done - add mushrooms, saute on low till you think they are done. Add them with the greens when ready to serve - so so good! I put them over the grits - great combination!

Cinnamon Rolls

1 pkg reduced fat crescent rolls

brown sugar, white sugar, and cinnamon

10x sugar, milk, vanilla

Roll out the crescent rolls. Take apart in 4 rectangles, pinching closed the perforated seams. Sprinkle in sugars and cinnamon to your liking. Roll up tight. Cut into 5 pieces each roll. Do all of them. Put in 9 in cake pan well greased. Bake for about 12 minutes at 350 or until done. When done, mix up the sugar, vanilla, and milk into a paste and pour over. yummy! These were all gone! And they are bite size.

Oreo Truffles

For a new years party I went to - I made a great recipe by Christina Middleton. They've been all over cooking blog world the past year, but Chris made these back in the day at the Summit for a summer girls Bible study one night. They were really great and really easy - when you have a food processor and mixer! Ah, equipment in the kitchen! I also made hummus - which also made the food processor come in handy!

Oreo Truffles

1 pkg oreos - minus 7 cookies (or I've used the whole pkg of double stuff before too, depends on what taste you want), crushed fine.

1 block 1/3 less fat cream cheese - or full fat, take your pick

dipping chocolate

Soften cream cheese, crush oreos, mix together. Chill dough. Form into balls, freeze balls of oreo mixture for about 25 minutes. Roll in chocolate, lay on wax paper. Drizzle with opposite color chocolate.

enjoy!

Northwood Soup

This soup is easy for a cozy day at home - any time. It takes about 30 minutes to make. Very easy and healthy - about 250 caloried for 1.5 cups. Serves 5 so I have enough for lunches throughout the week. I got this recipe from www.myrecipes.com.

3 regular carrots - peeled and sliced in 1/2 inch slices
1 medium onion, chopped
2 cloves garlic (I always grate mine now with my zester grater)
1/2 pkg turkey kielbasa, sliced
oregano, pepper
1 box low sodium chicken broth
2 cans great northern beans
1/4 cup celery leaves (from celery stalks)
6 oz spinach leaves

Saute for 4 ingredients in olive oil for 3 minutes. Add in everything to greens and bring to a boil. Let boil for 5 minutes, simmer for 5. Then mash soup with potato masher (to make it thicker by breaking down some of the beans). Bring to simmer for 5 more minutes. Add in spinach and celery leaves. Serve with some parm cheese. Easy, cheap, good. My three requirements for soup!

2009 Cooking Resolutions

I heard someone say this weekend that they categorize their resolutions. So, that is what I'm doing this year. Since this is my food blog - these resolutions will have to do with cooking. There are three of them.
1. I get to cook one new recipe a week. A week is Monday-Sunday. This week I will at least be doing 5 new recipes - it won't be like this every week though. In my menu blog at the beginning of the week - I'll tell you which one is the new recipe.
2. Since I collect cookbooks, I must start using them. So I counted all mine up (not including magazines) and I have about 60. That means I have to cook one recipe out of each cookbook this year. That will be fun, but also hard. It will also give me a chance to hopefully work with some new ingredients!
3. For the healthier end of things - I would like to start cooking with more legumes, whole grains, fish, and veggies.
What are your cooking or food resolutions this year?

Menu: Last week of 2008

I'm already starting this health(ier) eating thing even though we aren't quite into the New Year. This week also holds my birthday - so we'll see how that goes. More on 2009 Food Resolutions in a coming blog.
Monday - Asahi sushi for lunch (I had 4 of the california roll, 4 of the Spicy Crab Roll - that was amazing, some of the hibachi veggies, and a salad). Dinner will be veggies and an egg white omelette.
Tuesday - Progressive dinner with friends. I'm making a pear/gorgonzola/cherry/pecan salad with honey mustard vinaigrette. Laura is making meatballs. And Beth has desserts. This will be fun!
Wednesday - no clue yet. I'm making a hummus platter to take to a NYE party.
Thursday - Orange Cranberry muffins, Tilapia with citrus vinaigrette and veggies.
Friday - Brunch with Reed's: ham, grits/greens/eggs, cinnamon rolls, citrus salad
Saturday - Dinner at Joneses'
Sunday - Lunch with Lilly somewhere for my birthday!

Egg Cuties

To build relationships among the secretaries here at Southern, we have an administrative secretary birthday breakfast once a month. My friend, Bonnie, always seems to be in charge of the egg casserole dish. Its kinda become a tradition. And she's a great cook, so none of us mind leaving that task to her! She made a these a while back and I claimed the recipe for a brunch last week. They were very good. We sent some of the leftovers to the grandparents and had some of the leftovers for Christmas breakfast. My parents are making them again this week. These are a great thing to make the night before if you are going to be rushed in the morning, but I would still prefer them hot out of the pan the first time.

Egg Cuties (by Bonnie Myers)

1 lb. Sausage - this adds to much flavor - the pork fat stuff, not turkey stuff.
1 medium onion- chopped
2 cups shredded frozen hashbrown potatoes
1 tsp. Lawry’s season salt - we didn't have any, so we made up our own
6 oz. Shredded cheddar cheese - we used 2% sharp cheddar
6 eggs
3 tbsp. Flour
½ cup milk
1 cup ranch dressing - we used Walmart brand light Ranch

Grease muffin tins and set oven to 325 degrees.
Brown sausage and onion and drain.
Add potatoes, cheese, and flour to sausage and onion
In another bowl, beat eggs, dressing, and milk. Add to potato mixture.
Add seasonings. Fill muffin tins ¾ full.
Bake for 30 minutes.
Yields 24 muffins.

Homemade Cinnamon Raisin Bread French Toast

This whole recipe came about because my Mom got a brand new bread machine for 8$ at a church yard sale. She bought it to give away, but we had to make sure it worked first. So, we made some bread on Wednesday night and decided to make French Toast with the leftovers of it for Christmas morning.

It turned out very well - even if we had to make do without syrup. (the other in the picture is a fruit salad with blood oranges from the back yard and leftover Egg Cuties from another post).

For bread: (1 lb loaf)

5/8 cup buttermilk

1 egg

1 cup all-purpose flour

1 1/4 cups bread flour

3/4 teaspoon salt

1/4 cup butter

2 tablespoons brown sugar

1/2 cup raisins

3/4 teaspoon cinnamon

1 1/2 teaspoons rapid rise or bread machine yeast

Put all in machine in that order and turn on regular setting.

French Toast (6 slices)

2 eggs

2 egg whites

3/4 cup milk

1 T vanilla

2 tsp sugar

1/2 t cinnamon

1/4 tsp fresh ground nutmeg (my Mom actually had the nutmeg, we ground it - so good fresh)

Mix up in a big enough bowl for bread to fit in. Line cookie sheet with foil and spray well with pam. Turn over on to 500.

Dunk bread till well coated and lay on pan. Cook for 5 minutes, flip, 3-4 min on other side.

Dad topped his with light corn syrup. I topped mine with 1 tsp brown sugar and 1 T heavy cream, cool whip, and raisins. Mom topped hers with cool whip. It was very very yummy!

North Carolina Pecan Pie

My Mom's side of the family is pecan growers. Tons of pecan trees in south Georgia - loved tasting the pecans on family trips.

When I saw this recipe in my Farm Bureau Insurance magazine in October - I saved it to make for Thanksgiving. This would be my first pecan pie. We thought we had bought a pie shell, but didn't - so mom pulled together a great shortening crust (use one that you have or buy a regular crust). I also added chocolate chips to this one. It was great.

a crust of your choosing (9 in regular)

4 eggs

3/4 cup sugar

1/2 tsp salt

3/4 cup EACH light and dark corn syrup

1 1/2 T butter, melted

1 tsp vanilla

1/4 cup semi sweet chocolate chips

1 cup pecans, arranged on top in a circular fashion

Beat eggs, add rest. Pour into pie pan. It will go almost to the top. Sprinkle chocolate chips. Arrange pecans on top. Bake for 40-45 minutes at 350.

We made ours early Wednesday for eating on Thursday. I liked how it had plenty of time to completely set. It was yummy with cool whip!

Roasted Fruit Arugula Salad with Panettone Croutons

I had a very special fmr teached and dear friend over for a holiday brunch at the house. It was a sweet time of catching up and hanging out with her and my parents. I enjoy watching people eat what I have made. We all really enjoyed this first course salad. Thanks to Giada!

1 pkg arugula or mixed greens (I really liked the flavor the arugula brought to the table).

2 pears

1 cup grapes

1 cup cranberries (fresh preferably)

6 oz (2 small) Panettone, cubed

2 tablespoons butter, melted
2 tablespoons lemon juice, plus 1/4 cup (about 2 lemons total),

1/2 lemon, zested
1 tablespoon sugar
1/4 cup orange blossom honey
1/4 cup canola oil
2 tablespoons heavy cream
1 teaspoon salt

Preheat oven to 300 and brown the cubed bread until crispy - about 35-40 minutes. We did these the night before and put them in a baggy. Cut the pears into 8ths, peeled, mix fruit on sheet with sides and drizzle the butter, juice, zest, and sugar over the top. Roast at 425 for 25-30 minutes. Mix the dressing right before serving. Plate it and serve!

Pork, Apple, and Sweet Potato Bake

My friend, Sarah, made this for the first time I met her. I loved it then, I loved it today. I made it for my parents for a light(er) lunch during this holiday week of baking and big dinners. My cousins in Cullman, AL grow sweet potatoes, and give our family TONS of them every fall. This was a perfect dish. You can bake it in the oven for about an hour but I put it in a crock pot since we needed the oven to bake!

3 med or 6 small sweet potatoes
3-4 small-medium apples
1 lb pork sausage
cinnamon
sugar
flour
salt
water

Peel and slice potatoes and apples. Cook and drain pork. Put all in crockpot (or 9x9 pan). I put about 1/4 cup flour, 2 T sugar, 2 tsp cinnamon, 1/2 tsp salt. 3/4 cup water. But, play with it all. I liked how it turned out today - it had a little more liquid, but then after it cooled it had set up a bit. Yummy! The pork sausage gives it great flavor - even though its not the healthiest for you - but turkey sausage doesn't quite cut it!

Menu: Christmas Week

There are a lot of big meals this week, but then eating out and little ones too! :) I'll enjoy cooking with my Mom this week in a big kitchen! Going to FL tomorrow!
Monday - traveling (airport food), taco soup
Tuesday - Brunch: arugula salad with fruit and panettone croutons, egg cuties (from Bonnie), cinnichip scones (already on here), ambrosia salad with vanilla yogurt and homemade granola (already on here) and washing it down with Citrus Punch. Then dinner at Alan and T's: ribeyes, shrimp, rolls, salad, sauteed shrooms, garlic roasted onions, roasted brussel sprouts, nanaimo bars and deep chocolate torte.
Wednesday - Sweet potato, apple, and sausage bake (recipe from my friend Sarah that I had a few weeks ago) and then a grilled chicken salad for dinner (something light to counter the eating together days!
Thursday - Smoked mullet, ham, cornpudding casserole (from BGC), applesauce for granny, sweet potato casserole, cauliflower au gratin, sour cream biscuits (from Lindsay), lemon glazed lemon cake, apricot sandwich cookies, broccoli salad.
Friday - Sonnys and probably Barnicle Bills
Saturday - hotel breakfast, lunch with Robshaws, airport food
Sunday - eating with Sarah and Cheryl while shopping for NYE outfits!

Coconut Cream Pie

This was my first time making a coconut cream pie. The only reason I did was because I had leftover cream of coconut from the Coconut Cream cupcakes I had. This was really good. I took it to a dinner and baking session I went to - and we all ate a piece and it was yummy - sugar overload!

1 ready made graham cracker crust (this time of the year, short cuts are grand!)
1 block of 1/3 less fat cream cheese - softened
1 cup cream of coconut (NOT coconut milk) - this is found in the drink/mixer section
1 small pkg of cheesecake pudding mix
1 6 oz bag of coconut
1 8 oz container of Fat Free Cool Whip
1 cup heavy whipping cream
vanilla extract
sugar (both of these are optional if you wanted sweetened whipping cream, I don't like it plain)
coconut to garnish

Cream cheese and cream, then add in dry pudding mix, then add in coconut, fold in cool whip. Pour into crust. Let chill for 2 hours. Before serving whip heavy whipping cream till medium peaks form - add in 1 1/2 tsp vanilla and 1 1/2 T sugar. Spread on top. Top with coconut for garnish if you want to.
Enjoy!

Friday Night Dinner In and Pear Cranberry Crisp

I had some great new friends over for dinner tonight. It has definitely become my love language to cook for people (acts of service if you follow the Gary Chapman guideline). I just love sharing my love for food with others.
So...here's the menu:
Pear/Cherry/Gorgonzola/Spinach Salad with Honey Mustard Vinaigrette (1 pear, spinach, 1/2 cup dried cherries, 1/4 cup gorgonzola cheese) - Vinaigrette was out of the Butterfly Garden Cafe cookbook (honey, dijon mustard, red wine vinegar, and olive oil)
Flat Iron Steak with Marsala Reduction and Sauteed Onions (3.5 lbs of flat iron - s/p/garlic/thyme). 1 1/2 cup each of beef broth and marsala wine - reduced 3/4 to a glaze. 2 onion sauteed in olive oil and 3 T butter). Chris actually finished off the steak and it was so yummy - thanks to his cooking it to perfection (medium or medium rare). It was so tender. The reduction was so good and how can you go wrong with the onions!
Roasted Brussel Sprouts with Bacon and Lemon - 2 lbs brussel sprouts, cleaned and halved. 425 with olive oil, s/p and lemon zest for 18 minutes, stir, 12 minutes, crumble bacon and add some lemon juice.
Creamy Parmesan Orzo. This was good but the only thing that wasn't to my definite liking just because it had sat too long by the time we ate it. Find this recipe on http://www.myrecipes.com/.
Pear Cranberry Crisp - (Fosters, yes the cookbook I use for everything!) - what I liked about this. It was a warm way to end the meal and it cooked while we were eating our dinner.

6 pears - peeled, cored, sliced thin
1 cup fresh cranberries
1/2 cup apple juice
1/2 cup brown sugar
1 T vanilla
1 tsp cinnamon
pinch salt
1 tsp cornstarch
1/2 tsp all-spice
Mix all together and pour into deep dish pie pan or 9 in pan.

1/2 cup oats
1/2 cup whole wheat flour
4 T unsalted cold butter
1/4 cup light brown sugar
1/4 cup chopped pecans
1 t vanilla
1/4 tsp salt
Crumble together and put on top.
Bake at 375 for 40 minutes or until fruit is bubbly. Serve warm with vanilla ice cream!
YUMMY. The sauce mixes with the melted ice cream - oh I love warm desserts in the winter!
It was fun getting to cook for a change (instead of just bake). Glad my guests enjoyed it. And glad I have some leftovers (I sent the dessert to the drum session down the road).

Peanut Butter Brownies...Take 2

I made these about 2 years ago - and this time made them again, took pictures, and changed 2 things. Instead of using the mini baking reeces cups - I used just the miniature ones (about 2/3 of a bag) and cut them in half. That way they are chunkier. I also sprinkled about 1/2 cup reeces pieces to give them some color.

These were more moist than they were back then!

I'll take some to the office tomorrow and most of the to community group. Very good and easy - better than from a box and didn't take much more time. I will usually take homemade over boxed!

Menu Week: Dec 15

This is my last week up here before I go to FL for Christmas (leaving Monday, excited to have some warm weather hopefully and cooking with my Mom).
I actually have a slower week than last, so we shall see what this week holds:
Qdoba
Cyclers Cafe
Peanut Butter Brownies (made in 2006 on here, found, have all the ingredients, and don't have to make them from a box for small group - very excited about that!)
Flat Iron steak with shallots
Roasted Brussel Sprouts with bacon, parm, and lemon
Pear/Gorgonzola Salad
Cream Parmesan Orzo
Pear and Cranberry Crisp
Candy Cane Fudge
Dark Chocolate Pistachio Apricots
Rocky Road Bark
La Vida Java

Will have fun baking brownies for small group and the office, eating meals with friends, cooking for friends, taking girls to my fave coffee shop, eating and making candy with friends. This time of the year is so cool for hang out time and cooking!

Christmas Baking Fun

Last night I went over to a friend's house, Brandi, of Bites with Brandi, and had a great time baking with some fun ladies. Only one had I met before - so we got to know each other better, but it was just baking with people.

You had to bring a favorite holiday recipe, all the ingredients, and give the finished product to the other ladies. So I left with 8 things last night in a little goodie bag! And a butterfly (I know not Christmas, but fun) cookie cutter. We had pizza and roasted red pepper hummus and veggies - and then nibbled of course while we were baking.

We made: chocolate macaroons, no bakes, chocolate covered pretzels, pupmkin bread, brown sugar chews, pistachio craisin white chocolate biscotti, rocky road bark, chocolate peanut butter bars. My Mom will love the rocky road bark (Brandi's), you can't go wrong with white chocolate, I woke up hungry about 4.45 this morning and had a bite of Sarah's pumpkin bread - very moist.

All in all, it was fun and we had a great time baking. The guys were watching Elf and Narnia and the kids.

Taste of Louisville: Butterfly Garden Cafe

Even though my lunch time was really hurried - this place was excellent - the soup definitely made everything worth it. Butterfly Garden Cafe is down on Bardstown, only about 3-4 miles from the seminary. Only problem with Bardstown Rd is it is very difficult to find parking places and there is tons of traffic.
But, once inside - its all good. We all had the tomato tuscan soup (broth based, fresh tomatoes, basil, onions, etc) - it was worth everything. So yummy and warm - especially with flurries coming down outside! The chicken salad was ok. I like chunky chicken salad and this was shredded. But, I loved the bread. It came with some sun-chips and a square of a corn casserole of some sort. That was very good too.
I sampled the Raspberry Chai while waiting for our table. That was very yummy - with just a hint of raspberry. Lilly and I ended up buying the cookbook from there - and Lauren already had both of them.
All in all - very good, poor parking, about a 1/3 higher than Panera - very nice servers, cozy place. Very thankful for Lauren who suggested it! Thanks!

Taste of Louisville: Shiraz

Dwon a couple miles from the school is a great district called Clifton - with tons of little restaurants in it. One the most affordable and also tasty and quick is a place called Shiraz. I had been there once before, but today I went again and had a much better experience.
I got a Shiraz Panini - flat bread warm with avocado and quinoa and jack cheese in it. Very very good. And some of their lentil rice: basmati rice with seasonings and lentils. This I will heat up this weekend to enjoy with some chicken or just some hummus from Whole Foods.
The people I was with enjoyed it as well. So - go, great for mediterranean food - and cheap on the wallet!

Coconut Cream Cupcakes

I love coconut at Christmas time. We had our Community Group Christmas dinner last night and I brought these. I thought they were good, fluffy cupcakes, icing had little more than a hint of coconut, and the top was festive! This is a Southern Living recipe.

Cupcakes

1 (18.25-oz.) package white cake mix with pudding
1 1/4 cups buttermilk
1/4 cup butter, melted
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Mix all together in a mixer. Line cupcakes tins with festive cupcake liners (I had just gotten some from my secret sister). Fill 2/3 full and bake at 350 for 20 minutes - don't overbake.

Icing
1/2 cup butter, softened
1 (3-oz.) package cream cheese
1 (16-oz.) package powdered sugar
1/4 cup cream of coconut
1 teaspoon vanilla extract

Sift sugar into mixture to not get lumps. There is plenty leftover. Just dunk the bowl in some water so you don't lick it clean!

Green food coloring (3 drops to a baggy full of coconut) and fruited cherries.

These are my new winter/Christmas dishes I got at Kohls - love them!

Menu Week: December 8

Tis the season of many parties, dinners, games - anything to make you eat more - right? I'm glad this week holds time for me to cook, socialize, fellowship, enjoy others, bake, eat, and exercise!
The menu outside of these parties will be very simple and nothing extraordinary about them, but here is what I'm making this week:
Jack Corn Casserole (under vegetables)
Coconut Cream Cupcakes that I'll decorate in the colors of the season
Pistachio Cranberry White Chocolate Biscotti
I'll eat at least two meals out and will comment on those if they are rave-able.

Foster's Granola

Well, by the name of this you should know by now that it is Sara Foster's recipe (Durham). Again, another great recipe out of this cookbook (Fresh Every Day). I'll be ordering her first one here pretty soon - can't wait to get it!
I honestly was a little worried about this granola. It looked too wet and then too burnt. But, you know, once it was completely cooled and broken up - it is very good, very crunchy and maple-y tasting. What good granola should be! This recipe is time consuming because you have to stir it so it doesn't burn and then work it off the pan while its cooling - or it will all stick.

2 cups rolled oats (Quaker Old Fashioned)
1 cup sweetened flake coconut
1 cup sliced almonds
1/4 cup canola oil
3/4 cup quality maple syrup
1/4 cup honey
1/2 cup craisins or dried cherries
1/2 cup dried apricots, cut into pieces with scissors (I found this easier than chopping them)

mix first three with a pinch of salt on a cookie sheet with sides. 275 for 12 minutes. Take out and mix with the wet ingredients. Spray pan very well. Bake again 20-25 minutes (slightly shorter time than Sara says, but ovens cook at different temps) at 350. Stir every 5 minutes or so. Then let cool completely, breaking up pieces as it is cooling. Once cool put all in a big bowl and add fruit. (You can play with the fruit to whatever you like). This makes 4 cups.
I'm using it for our women's gift exchange tomorrow at church. Should be fun and I hope people like it.

Chocolate Chip Oatmeal Cookies (from Durham)

This recipe is for a special lady I work with. She has been my "secret sister" this fall semester and this is her favorite cookie. So, tomorrow for our reveal - she is getting a big container of them.
Earlier this fall I found this recipe in Fresh Every Day from Foster's Market in Durham. My favorite place to hang out in Durham and I so love the cookbook. It is my go-to cookbook because I know its going to be great! Everytime I make these I can just imagine myself sitting there on 15/501 eating, chilling, maybe seeing Sarah herself!
So, the dough is phenom and the cookies are great too - nice and warm and chewy, just watch oatmeal cookies should be - with chocolate all the way through them. You can't go wrong.

2 sticks unsalted butter, softened
1 cup each light brown sugar and white sugar
3 eggs, one at a time
2 tsp good vanilla (I used some from Trader Joes)
3 cups oatmeal (I use old fashioned Quaker Oats)
2 cups all purpose flour
1 tsp cinamon and baking soda
1/4 tsp salt
1 bag semi-sweet chocolate chips

Cream butter, sugars, eggs, and vanilla. Mix dry and spices. Fold in chips.
Lightly spray cookie sheets. Oven at 350. Big cookies (about 1/4 cup). Bake for 13-17 minutes depending on how you like your cookies. Mine were a little smaller and I let them cook for 13 minutes.